Monthly Archives: June 2011

Independence Day is 1 week from today so we have concocted a delightful summertime menu in preparation for the weekend festivities. Shish Kabobs, Peppered Couscous, Watermelon and Serrano Salad, and a Flag Cake will make for a patriotic and delicious lunch or dinner. Ice down your cold beverages and a selection of rosé and white wine in one of our attractive hammered stainless steel tubs.
Build Your Own Shish Kabobs w/ Lemon Garlic Shrimp & Veggies:
Shish kabobs are great for grilling and summer days spent outdoors or on picnics. Since I'll be spending the 4th on the Texas coast, Shrimp is my choice of meat, but this recipe also has Chicken and Beef substitutes available.}
Ingredients:
Lemon-Garlic Shrimp:
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined
Veggies For Kabobs:
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
Balsamic Basting Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.
What You Do:
1. Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
2. Cut vegetables into bite-size pieces.
3. Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
4. Place shrimp and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
5. Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the shrimp (or meat of your choosing) is cooked throughout.
What You'll Need: Whisk & Mixing Bowl, Blender, Shish Kabob Skewers, Basting Brush
Peppered Couscous (8 servings) I had the great privilege of trying this recipe first with Patricia Wells herself and this recipe is simple, fresh and zesty, and best yet, it is easy to make ahead. Perfect July 4th material.
Ingredients:1.5 cups medium grain instant couscous
3 tablespoons fresh squeezed lemon juice
1 tablespoon extra virgin olive oil
1.5 teaspoons fine sea salt
1 pound red ripe tomatoes, cored and quartered
4-5 bell peppers (assorted colors) cut into a very fine dice
1/8 teaspoon ground Espelette pepper (or ground mild chile)
1/8 teaspoon ground Cayenne pepper
2 tablespoons chiffonade of fresh mint leaves
What You Do:
1. Place couscous in a very fine sieve and rinse under cold water. Put in a large bowl and toss with a fork to fluff. Set aside.
2. In a food processor or blender, add the lemon juice, salt, tomatoes, Espelette pepper and Cayenne. Process to blend.
3. Pour mixture into the couscous, tossing with a fork, and set aside for about 3 minutes, occasionally fluffing and stirring until all the liquid is absorbed.
4. Add the diced pepper and mint. Toss and serve!
What You'll Need:Fine Sieve, Mixing Bowl, Blender, Cutting Board & Santoku KnifeWatermelon and Serrano Salad (RECIPE FOUND HERE) This delicious side combines juicy summer watermelon with a kick of heat in the serrano. The perfect blend of sweet and spicy makes it a popular side dish on a hot summer afternoon.
Flag Cake:
The always lovely Ina Garten of the Barefoot Contessa provided this recipe for a patriotic Flag sponge cake with homemade icing and fresh berries. You can keep this as simple as you want but the concept is wonderful for a patriotic holiday.
Ingredients (for the cake)
18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
Ingredients (for the icing)
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract

2 half-pints blueberries

3 half-pints raspberries

What You Do:
1.Heat the oven to 350 degrees F.
2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
4. Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
5. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
6. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth. Spread three-fourths of the icing on the top of the cooled sheet cake.
7. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries. {Optional step}
8. ENJOY!
What You'll Need:Sifter, Bake Sheet, Spatula, Pastry Bag & Star Tip {optional}
Watch Ina in action with this step-by-step video!
http://www.foodnetwork.com/inas-flag-cake/video/index.html
Recipes Courtesy of Barefoot Contessa Family Style, Patricia Wells Food Lovers Guide to Paris...And Provence, Choosy Beggars, and Bob Blumer from The Surreal Gourmet

If you've ever been to the Texas Hill Country in the summertime, you know that the Peaches are unbelievably good. Juicy, sweet as sugar, and completely satisfying, these little fruits captivate everyone who tries them in season. If you are a peach lover, like me, you'll have to try this recipe for a delightful Peach Crisp. I've made it before using Fredericksburg peaches (and some Mission products!) and it made for the best summertime dessert- Enjoy!
Ingredients:

5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)

1 cup Flour

½ cups Sugar

½ cups Light Brown Sugar, Firmly Packed

½ teaspoons Ground Cinnamon

½ teaspoons Ground Nutmeg

¼ teaspoons Salt

1 stick Butter (1/2 Cup)

½ whole Lemon

2 tablespoons real maple syrup

What You'll Need:Mixing Bowl
Fork or Pastry Cutter
Microplane lemon zester
Lemon squeezer
Measurers
Small Baking Pan
Aluminum Foil
DisherWhat You Do:
1. In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
2. Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
3. Pour peach mixture into a small pan (8" or 9" square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes.
4. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
5. Add a dallop of vanilla ice cream and enjoy!

Recipe & top photo courtesy of The Pioneer Woman {A wonderful cooking blog for all the foodies out there!}

When you own and operate a concession food stand, you are limited as to the type of concession supplies you can invest in. Concession stand equipment is a must to guarantee profits and productivity. Concession food establishments can be a profitable entrepreneurial endeavor if you know what concession supplies to invest in. With the right supplies and the right drive you can turn your small part-time venture into a full-time business investment. If you are dedicated to providing food on-the-go to your community, purchase the following equipment and make your food service stand a hit.
Hot dog stands are the most popular type of food stand in existence. With a very small investment you can purchase a quality hot dog machine and all of the trimmings you need to sell the ultimate dog. Machines come in several different types and sizes. Newcomers to concession stands can invest in a smaller JR model and upgrade to the larger capacity rollers once they have made a profit.
Commercial popcorn machines are another wise investment for concession stand owners. Large batches of popcorn can be made in a quick amount of time with unlimited profit potential. Kettles are available in 4-ounce and 8-ounce models depending on your need and your output. With popcorn concession supplies you can bring the movie theater to your local corner.
If you are changing your menu for the hot summer season consider a snow cone machine. Aside from the machine itself, snow cones require a very small investment. Choose between Hawaiian ice shavers and block shavers and prepare yourself for the frenzy. The profit potential that comes from the investment is well worth the out-of-pocket cost.
If you are selling hot dogs and popcorn, your stand will not be complete without cold beverages. Refrigerated beverage machines and dispensers are a must if you want to offer delicious drinks out of the can. These machines come with single bowl dispensers or multiple dispensers depending on your menu.
With the right concession supplies and equipment you can increase your efficiency and your profits. Choose the highest quality equipment and make your concession stand valuable to your corner or station.
Shop here for all of your Concession equipment and supplies at Mission Restaurant Supply!

Making great-tasting food starts with having the right baking supplies within reach. Many people choose to order out instead of making a fresh homemade pizza pie, because often novice bakers are using the wrong tools and get bad results. Having a takeout night at home is one way to control the ingredients and save money. Here are some tips on which professional pizza supplies to order.
1. Baking in the wrong screen or pan can ruin the final product. Use pizza pansto cook the dough evenly on all sides. Unevenly-cooked dough may be burned on the outside, and perfect on the interior. Avoid these problems by using a pizza screen when making flat crust recipes. There are pans of varying thicknesses to produce a thicker crust. Extra space may be needed when cooking deep dish, stuffed crust, or recipes that call for multiple toppings.
2. Avoid burns to the forearm and hands by using pizza peels.
The elongated handle helps to move flatbread pies and those cooked in pans easily in and out of the oven. The peels come in several lengths to ensure all parts of the oven can be reached safely.
3. Sharing with others is hard to do with when using inferior
cutting tools. Using a regular knife to cut pizza tears off the
cheese and generally makes a mess of your fresh-baked pie. Rolling pizza cutters create clean, even slices on the first pass through. Neat slices are important when entertaining at home.
4.Pizza shakers are the best way to put red pepper flakes, herbs, or parmesan cheese on the finished product. These should be on the table or within quick reach to personalize each slice.
Take care when ordering quality supplies. The only way to get restaurant quality results at home is to use the same tools professionals use. However, restaurant-quality doesn't mean restaurant pricing! These simple pizza supplies like pizza cutters start from just $3.15! Use these tips to make better home-cooked meals.

When you are in the process of opening your first fine-dining restaurant, you want to get the best of everything. While you want to create an inviting and beautifully decorated environment for your customers it is still important to think about the future. Investing in durable, practical, and affordable restaurant furniture and furnishing accessories is a must. When you begin to browse through inventories of various pieces of shiny new furniture, you may feel like a kid in a candy store. Take the practical approach to furnishing your restaurant and invest in quality pieces that'll create the perfect ambiance for dining.
When it comes to seating you have a multitude of options. While bar-themed restaurants may prefer restaurant stools fine dining establishments may prefer restaurant booths and high-backed chairs. Seating applications come in a variety of different styles, from traditional to modern-contemporary. Stick with your ultimate theme and choose cohesive seating options that are comfortable for patrons and affordable for your budget. Restaurant table tops are another important consideration that cannot be overlooked. Table tops and bases must create a spacious surface for diners to eat and enjoy their experience at your establishment. Always consider the finishing of the table and how it can withstand everyday wear and tear. With varying sizes, finishes, and reversible applications you can choose the best line of table tops for your restaurant.
The key to designing an inviting dining space is choosing restaurant furniture that is cohesive and complimentary. With a variety of different furnishings to choose from, you can find each and every application you need to put together a wonderful dining establishment. Set a realistic budget, catalog exactly what you need for opening day, and prepare for entrepreneurial success.
Shop all Restaurant Furniture at Mission Restaurant Supply!
Can't find what you're looking for on our site? Give us a call at 1-800-319-0690 and let a sales representative help!

Customers only encounter the smallest fraction of a bakery's floor space, but even with an expansive room of ovens and preparatory tables, storage can be cramped and scarce. With ingredients kept in bulk, counters, shelves, and enough reserved room for actual baking, it may seem there's nowhere to keep commercial baking supplies. While different systems work for different businesses, these four hints can optimize using the space that never seems to be enough.
1. Priority Shelving: Sugar, flour, salt, oil, eggs--some ingredients are so essential to baking that hundreds of pounds must be kept on hand. It's unavoidable but needn't deplete every shelf and walkway. Ordering your shelves by immediate use allows the bulk, less-used supplies to fill the inconvenient top shelves, preserving the lower shelves for daily needs.
2. Stackable Pans: Except in the early morning baking, most pans sit unused throughout the day. Manufacturers create most of their products to stack easily into each other, but a further system can be developed that condenses even bread pans and cookie trays together. Strategizing and puzzling the pieces together, and sharing this order with coworkers, can fully compact the dozens or hundreds of cluttered pans.
3. Orderly Drawers: Almost any baker will store utensils, brushes, and decorating tools in drawers, but in the rush of production, pieces get misplaced and cramped spaces jam. Using dividers and a memorable arrangement can prevent this and allow most tools to remain out of the way but always readily available.
4. Unused Ovens: For almost every bakery, multiple ovens must be used to produce enough breads and pastries by opening time, but many soon lie dormant for the rest of the day. Storing the same unused pans in one or more of these ovens can create ample counter and shelf space for other commercial baking supplies.